Pork steaks

[irv39]

Cooked some pork steaks again, one of my favorites and they turned out great, cooked 250-275 for 3 1/2 hrs. indirect.

Before sauce



Sauced

[Travis]

Have yet to try your slow and low method with pork steaks. I really need to try it.

Looks like your really enjoying the scg, irv

[irv39]

Have yet to try your slow and low method with pork steaks. I really need to try it.

Looks like your really enjoying the scg, irv

The more I use the scg the more I like it, very easy to control temp.

[SteveZ]

@irv39 Love those pork steak. Hey your right down the road. Nice to see another member in the area.

[Idahawk]

Pork steaks are affordable and they taste incredible, if you can find huli huli sauce in your area , try marinating them in that


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[crowderjd]

Miss me some STL pork steaks.  I can find them in the Mexican markets here in Vegas, but none of the "regular" grocery stores carry them.  Nice cook!

[SteveZ]

I'm just about to toss some Pork Steaks on right now. @crowderjd  when I live in Phoenix, I'd find a pork Butt and have it sliced once in a while.

[Travis]

Miss me some STL pork steaks.  I can find them in the Mexican markets here in Vegas, but none of the "regular" grocery stores carry them.  Nice cook!

I'm sure your local butcher can cut them up. I bet if you found a pork butt on sale, you could have them cut it up for you!

[Travis]

Ha! Sorry @SteveZ, wasn't stealing your thunder! I just hadn't read your comment before I replied! My bad. Hey @irv39, I'm trying your method also now. Did you sear them off at the end or anything?
These have been going for about 2 hrs. And are hitting 155. I think I have enough coal left to go another hour or more and maybe hit 165. (Guessing)

[haeffb]

I like to do pork steaks low and slow as well.

Sprinkle with rub, put 'em on the OTG with the bottom vent about 1/4 open and 10-12 lit briquettes on top of whatever's left in the baskets (maybe some new briquettes as well if the baskets are pretty empty). Usually runs at about 250-275 deg on the lid thermo.

Let 'em cook for a couple of hours, then spritz with a mixture of brown sugar and apple juice several (5 or 6?) times over the next while until they look candy coated.

Served with some of the finest Kraft Mac-n-cheese money can buy.

[SteveZ]

Ha! Sorry @SteveZ, wasn't stealing your thunder! I just hadn't read your comment before I replied! My bad. Hey @irv39, I'm trying your method also now. Did you sear them off at the end or anything?
These have been going for about 2 hrs. And are hitting 155. I think I have enough coal left to go another hour or more and maybe hit 165. (Guessing)

No worries my friend. @haeffb Fine looking Pork Steaks there!

[irv39]

Ha! Sorry @SteveZ, wasn't stealing your thunder! I just hadn't read your comment before I replied! My bad. Hey @irv39, I'm trying your method also now. Did you sear them off at the end or anything?
These have been going for about 2 hrs. And are hitting 155. I think I have enough coal left to go another hour or more and maybe hit 165. (Guessing)

No I didn't sear them at the end just sauced them, I think on the web site he says it hit I think 175